Murray’s Classic Mac Grilled Cheese
A crispy waffle melt made of cheese
Spring Brook Farm Tarentaise
$35.00 / Lbprice is $35.00 by Lb
- Raw
- Animal Rennet
- Age: 9-12 Months
- Cow Milk
- by Spring Brook Farm
- United States
- ApproachableAdventurous
- SoftHard
An American interpretation of classic French Abondance, Spring Brook Farm Tarentaise is aged for six months at Spring Brook and then spends an additional six months in Murray’s caves. This extra aging accentuates the cheese’s browned butter flavor with rich, savory notes, and pineapple finish. Made from raw, grass-fed cow’s milk and presenting a vibrant yellow color, this cheese is a perfect partner to a Gamay Beaujolais and a plate of La Panzanella Mini Croccatini.
“This raw, grass-fed cow’s milk cheese is bursting with layers of flavor, making it the perfect addition to nearly any recipe, even chocolate chip cookies. Try adding to your next batch. The salty notes of browned butter combined with rich chocolate flavor is a match made in heaven.”
ACS 2018- 1st Place
Cow's Milk, Salt, Rennet, Cultures
Allergens: Milk
- Spring Brook Farm’s Tarentaise draws upon the French techniques used to create Abondance cheese with this novel American interpretation.
- The process begins with raw, grass-fed Jersey cow’s milk that is aged for at least nine months on the Vermont farm and then finishes aging in Murray’s Long Island City caves.
- Its full-bodied flavor combines rich, savory notes with a sweet, pineapple finish, and packs a satisfying crunch thanks to the tyrosine crystals that develop during the aging process.
- The bright golden cheese is a bold addition to everything from French Onion soup to a toasty Croque Monsieur; it pairs just as well with your favorite Cabernet or bourbon.
- Vermont’s Spring Brook Farm is renowned for its complex cheeses inspired by European favorites, including the French-style, extra-aged Tarentaise Reserve that won American Cheese Society’s 2014 Best-in-Show.
- Located in Reading, Vermont, Spring Brook Farm sprawls 1,000 acres and is home to 100 Jersey cows.
- By using raw cow’s milk, Spring Brook creates more complex flavors in its cheeses.
- Their Reading cheese was the first traditional Raclette produced in the United States, and was soon followed by the Ashbrook, a Morbier-style version.
- In 2015, Spring Brook partnered with Murray’s to create an in-house innovation: the sweet and savory Project X cheese, which is coated in fennel pollen and washed with a Gewurztraminer wine solution.
- Spring Brook is a subset of the Farms for City Kids Foundation – a non-profit organization.
- Through their work with Farms for City Kids Foundation, the farm provides inner-city kids with an outdoor classroom where they gain first-hand experience in agriculture and sustainable farming.
Share
